Rotisserie Chicken Rice Soup

I’ve had this lingering feeling for the past week that I can’t seem to shake. I’m not sick, but it’s almost like I’m “fighting something.” Maybe it’s the weather change or those seasonal allergies that tend to hit me during the winter. Have you felt that way? Let’s just say I’m not operating at 100%. Whenever this feeling comes around, I know it’s time for Jewish penicillin – chicken soup! Just what the doctor (and grandma!) ordered.

Sometimes my best cooking tips come from you, my readers. A few years ago, a reader commented to let me know that they make their soup stock using a rotisserie chicken. This might seem counter-intuitive– after all, rotisserie chickens are already cooked, why cook them again?– but stick with me here. The rotisserie-roasted chicken bones produce a rich, dark, strongly flavored stock. The chicken is seasoned and salted, so you don’t need to add much in the way of flavoring to the stock– a few veggies, some herbs (fresh dill is key!), and a pinch of spices. Throw in some rice, let it all simmer together, and you’ve got a healthy, hearty, winter soup. It’ll cure what ails you, and taste good doing it!

Now, don’t go using a barbecue rotisserie chicken, or anything with a strong flavoring or sauce. Herb, lemon herb, garlic and plain salt-and-pepper rotisserie birds work best here. This is also a great tip for getting the most out of your rotisserie chicken– eat the chicken, then use the bones (along with the veggies, herbs and spices outlined below) to create a yummy stock that you can freeze and keep for later!

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You will also need

Carve the rotisserie chicken, pulling the meat in pieces from the bones. Reserve the meat.

Place the chicken carcass, skin and fat into a 6-quart pot. Cover with 4 quarts (16 cups) of water. Bring to a boil, skimming any foam that rises to the top.

Add the peppercorns, cloves, bay leaves, onion, 2 sliced celery stalks (feel free to include celery leaves), 1 sliced carrot, parsley and 2 tsp salt to the pot. Do not add the rice yet. Reduce to a low simmer (do not boil after this point, only simmer on low). Let the stock cook for 90 minutes. While stock is cooking, slice the reserved chicken into bite-sized pieces. Cover in an airtight container and store in the refrigerator.

When the stock is fully cooked, strain it through a mesh strainer into another clean large pot.

Discard the carcass and vegetables from the stock. At this point, if you'd like, you can skim some of the fat off of the top of the strained stock. I prefer to leave the fat, it makes the soup taste better and richer. Add the reserved bite-sized chicken pieces to the strained stock along with the remaining fresh sliced carrot, celery stalks, rice and dill. You may use either white or brown rice; keep in mind that brown rice will hold up better for leftovers, while white rice has a tendency to dissolve a bit in the stock over time. Bring back to a low simmer (not a full boil). Add additional salt and black pepper to taste, if desired. I like lots of black pepper! Simmer the mixture for about 30 minutes longer or until the rice is cooked and the vegetables are tender.

i have been making chicken soup for 40 plus years, and i have never had to……
Bring to a boil, skimming any foam that rises to the top
never have i seen foam rising to the top. maybe because i cook it slow and low….i don’t know…….

Hi Linda, I cook stock low and slow as well, but I always bring it to that initial boil and skim the foam. The foam contains lipoproteins that, if left in the stock, can lead to cloudiness. If you’re not concerned with whether or not your stock is cloudy, then there is no need to skim– it’s really a matter of preference.

Shalom Tori and Shiska fans! Love your blog, websites and recipes Tori! I want to be a good weekly challah baker, but need a little help. I have an egg allergy and have been experimenting with water challah. I have suffered through some pretty tough loaves! lol I was hoping you, or one of your fans, have experience or any expert methods to making moist delicious water challah. I have King Arthurs’ unbleached flour and white wheat, olive oil, sugar, molasses and a jar of Fleischmann’s active yeast (not quick rise)..and water! Shabbat Shalom!

Just cooked up a batch of this delicious soup .Added homestyle eggs noodles instead of rice. My only complaint is as soon as I made it , it was consumed ! Everybody wanted a second serving.! I have to admit this was infinitely better than cooking a soup with an uncooked fryer. Thank you shiksa !! This is now my number one recipe for homemade chicken soup.

Oh my gosh! That was so delicious and easy! I’ve always made chicken soup with bouillon cubes. In all these years I’ve never made my own stock – shame on me! This soup had such a fresh and delicate taste. I’ve been waiting for it to get cold enough in Florida to warrant making chicken soup, and it finally did last night!